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Alberta Co-op Grocery

Open to everyone 9-10 daily

1500 NE Alberta St., Portland, Oregon 97211  ·  on buslines 8 & 72

info@albertagrocery.coop

503.287.4333

Posts Tagged ‘organic’

Producer Profile: Columbia Gorge Organics

Posted January 3rd, 2012

by Amber, Perishables Buyer

Last week I wrote briefly about our buying standards around supporting independent producers, relating to our bagel selections at the co-op.  This week, I’d like to highlight one of our vendors that perfectly exemplifies the spirit of this standard: Columbia Gorge Organics.
For those of you not familiar with the world of fresh, not shelf-stable juices, it may come as a shock to realize that nearly all of the juices you’ll find on a refrigerated shelf are owned by huge corporations, such as Starbucks (Evolution Fresh), PepsiCo(Naked Juice, Tropicana) and Coca Cola (Odwalla Juice, “Simply” Brands).  Thankfully for us, Columbia Gorge Organics is not only independently AND locally owned, but family run and certified organic to boot!
Based in the Hood River area, the Stewart family has been farming 180 certified organic acres since 1989.  They grow more than 60 varieties of fruit, including stone fruit, pears, and apples.  They buy directly from small organic farms what they can’t grow on their land, and fresh squeeze, press or puree their own fruits and vegetables right there on the farm.  Columbia Gorge Organic Farm has twice been “Farmer of the Year” from Oregon Tilth and “Handler of the Year” and “Farmer of the Year” from the Oregon Organic Council.
In light of this profile, we’ve put some select Columbia Gorge juices on sale!  Celebrate local, sustainable, independent and organic producers this month at the co-op by enjoying deals on select Columbia Gorge Juices!
Sale Prices Valid 1/2/12 – 2/3/12
While Supplies Last- some flavors subject to seasonal out of stock
Carrot Juice             
Half Gallon
$5.99
reg $7.79              
Apple Juice
Half Gallon
$4.99
reg $6.79
Vita Sea Juice
Half Gallon
$7.99
reg $8.99
16 oz. bottles:
Carrot Leafy Green
Carrot Beet Celery
Super C
Strawberry Omega
Pomegranate Blueberry Cherry 
$2.99
 reg $3.49

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Posted in Announcements, Food and Drink, General Information

An Ode to Napa Cabbage

Posted October 19th, 2011

by Eli, Grocery Team Member

Napa Cabbage is so tasty! I love how crisp and juicy it is. It is sometimes called Celery Cabbage. Why get regular old green cabbage when you can get Napa? I know, it’s so big, what are you going to do with it all? Here’s some thoughts: Cut it in to nice strips and mix it in a bowl with soba noodles, about a 50/50 mix of cabbage and noodles and make a peanut sauce or hazelnut sauce and add some cilantro, a nice pepper of your choice (we have Anaheims and Poblanos, which are perfect) and you’ve got a nice friend-winning salad-dinner.

Or, try this soup, which also features Flageolet beans!!

1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound potatoes, skin on, cut 1/4-inch pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
5 cups stock (see head notes)
1 1/2 cups Flageolet beans, precooked.
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons

more good-quality extra-virgin olive oil for drizzling
1/2 cup Parmesan cheese, freshly grated

Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes – it’s o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Now adjust the seasoning – getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)…

Serve drizzled with a bit of olive oil and a generous dusting of cheese.

Also, you can make a quick kimchi, with all the ingredients you would normally use, less so much sald, and add some nice rice vinegar and let it sit overnight.

 

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Posted in Food and Drink, Recipes